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Steakhouse Your Meat Cooking Terms

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The term “blue” to refer to almost raw meat can be a little confusing at first. Here is why this designation is used:

The origin of the color:
Myoglobin: This protein present in meat gives it its characteristic red color. When meat is exposed to oxygen, myoglobin oxidizes and changes to a brighter shade.

Lack of oxygen: In the center of a raw cut of meat, there is little exposure to oxygen. This causes myoglobin to not oxidize completely and maintain a darker shade, which can appear bluish or purple.

Why “blue” if it’s not blue?
Visual perception: Although the actual color is not a deep blue, the combination of dark red and purple shades can create the illusion of a bluish color, especially when compared to more cooked meat.

Culinary convention: Over time, cooks have used the term “blue” to refer to this specific cooking point, and it has become a convention in gastronomy.

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